salt – basil and fresh ground pepper or red pepper flakes to taste
Topping:
2
tablespoons of olive oil
1
teaspoon of grated fresh ginger
1/3
cup of breadcrumbs, lightly toasted in dry skillet
1/3
cup of finely chopped almonds or walnuts
Italian parsley – minced
Time
Preparation Time
15 min
Cooking Time
20 min
Total Time
35 min
Goes Great with
Method
Heat olive oil in a small skillet.
Stir in bread crumbs and remove from heat.
Add almonds (or walnuts), toasted breadcrumbs and parsley; mix thoroughly and set aside.
Preheat oven to 200ºc (400F) .
Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell.
Chop flesh, and set aside.
Brush the zucchini halves with oil and sprinkle with a little salt.
Place in a greased ovenproof dish, cut side down, and bake for 15 minutes.
Heat oil in a large skillet over médium heat and add ginger, bell pepper, tomato, aubergine and the flesh of the zucchini and sauté for a few minutes, until the liquid evaporates.
Fill each zucchini shell with ½ cup of stir fried vegetables.
Sprinkle the topping over the zuchini boats and bake for 20 minutes.
Notes:
Bon appétit!
*To peel the tomato you can add it to a small bowl and cover it with boiling water. Leave it in the water during a minute or so, then rinse it under cold water. Lightly score it with a sharp knife lengthwise and the skin will come off easily.